Print

Lemon Blueberry Sheet Cake: The Best Treat for Any Occasion

Lemon Blueberry Sheet Cake
Print Recipe

The perfect blend of sweet and tart in a light, fluffy cake.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup buttermilk
  • 3 large eggs
  • 2 tablespoons lemon zest
  • 1/4 cup fresh lemon juice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup fresh blueberries

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. Mix in the lemon zest and juice.
  5. In another bowl, combine the flour, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk.
  7. Fold in the blueberries gently.
  8. Pour the batter into the prepared pan and spread evenly.
  9. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
  10. Allow to cool before serving.

Notes

  • For a more intense flavor, use lemon extract along with zest.
  • Ensure the blueberries are dry before adding to the batter to avoid excess moisture.

Nutrition

Keywords: Lemon Blueberry Sheet Cake, dessert, cake, blueberries, lemon

Find it online: https://www.yumandbye.com/lemon-blueberry-sheet-cake/